Garlic-Mushroom Flan

Directions

1. 1
   Put the butter in a small saucepan over medium heat.
2. 2
   Add the garlic and mushrooms and cook, stirring occasionally and sprinkling with salt and pepper, until the garlic is fragrant and the mushrooms begin to soften, just 5 minutes or so.
3. 3
   Stir the mixture into the stock.
4. 4
   Beat the eggs lightly and combine with the stock mixture.
5. 5
   Put about an inch of water in a baking pan or skillet just large enough to hold four 6-ounce ramekins and turn the heat to high.
6. 6
   When the water boils, turn the heat to low, pour the egg mixture into the ramekins, and put the ramekins in the water.
7. 7
   Cover tightly with foil and/or a lid.
8. 8
   Simmer for 15 to 20 minutes, then check; the moment the custards are setthey should still be quite jigglyremove them from the water.
9. 9
   Serve hot or at room temperature.